Machaca (Shredded Mexican Beef)

This just might be my favorite Mexican dish...every time that I've seen it on a menu I have instantly jumped over all of the other options to order it.

It varies a little from one restaurant to another, but I've never been disappointed.
Never.
It' perfect in burritos, soft corn tortillas or with eggs for breakfast.
I LOVE Machaca!

Alright so let's get down to it...here's my little adaptation of Machaca...

Marinade

Ingredients:
1 Serano Chili, stemmed, seeded & diced
3 Garlic Cloves, minced or through a garlic press
Maggi (a Mexican spice) OR 1 Tbsp. Worchsetershire Sauce and 1 Tbsp. Soy Sauce
2 Tbsp. Water
1 Lime, juiced
1/4 Cup Canola or Olive Oil
1 tsp. Balck Pepper
2-3 lbs. Skirt Steak

Start by slicing a serano chile lengthwise. Remove the seeds and the membrane…if you like it extra spicy, then go ahead and leave them. Then dice the serano and place into medium sized bowl.
Add 3 cloves of garlic, minced or through a garlic press. (I love the garlic press)
Add Maggi (a Mexican spice) or substitute with 1 Tbsp. Worchestershire sauce and 1 Tbsp. soy sauce.
Add 2 Tbsp. water.
Whisk in 1/4 cup canola or olive oil.
Add 1 tsp. black pepper.
Pour marinade into a gallon sized sealable bag.

2-3 lbs. of skirt steak. Trimming off as much of the large sections of fat as possible. Cut into 3-4 pieces (per skirt steak).
Add skirt steak to marinade bag.
Refrigerate 5-8 hours. (overnight is recommended, but not necessary)

Cooking DirectionsIngredients:Marinated Skirt Steak
3 tablespoons canola or olive oil
1 1/2 cup Onion diced, yellow or white
1/2 cup Red Bell Pepper, seeded & diced
1 Serano Chili diced, stemmed & seeded
2 Garlic Cloves, minced or through a garlic press
1 can Diced Tomatoes (with juice)
1 cup Beef Broth
1 Tbsp. Worchestershire Sauce
1 Tbsp. Soy Sauce
1/2 tsp. Dried Oregano
Salt and Ground Black Pepper
12 Corn Tortillas
Lime wedges, for serving

Allow the meat to come to room temperature before cooking, about 30 minutes. Remove the meat from the marinade and pat dry with paper towels. (this will allow the meat to brown and not essentially be steamed by the marinade) Discard the marinade.

In a deep skillet or large heavy pot heat the vegetable oil over medium-high heat. Sear the meat on all sides, a few pieces at a time, about 4 minutes per side. Transfer the browned meat to a platter and set aside.

Add the onions, peppers, garlic, and chiles to the hot pan. Saute for 5 minutes, then add the beef broth, Worchestershire sauce, soy sauce, tomatoes, oregano, salt and pepper, to taste. Mix well, then return the meat to the pan.

Bring to a boil, reduce the heat, cover, and simmer slowly until the meat is very tender, about 2 hours. If the mixture does not cover the top of the meat, flip the meat over 1 hour into the cooking process.

Transfer the meat to a cutting board and allow to rest until cool enough to handle, about 15 minutes. Continue to cook the onion mixture until most of the liquid has evaporated, about 10 minutes.

Using your fingers or a couple of forks, shred the meat into 1 or 2-inch-long pieces. Return the shredded meat to the pot, stir to combine, and cook until meat is very hot, about 3 minutes.

Warm the tortillas over a burner over medium heat or in a dry skillet over medium-high heat for 20 seconds.
Place about 2 tablespoons of the meat mixture in the center of each tortilla and top with a lime wedge’s juice, cheese (Queso Fresco) and guacamole.

Refrigerate unused meat in an airtight container.  Great reheated with scrambled eggs for a breakfast burrito the next day!